I haven't found anything exactly like the one you described but you might like this one:
Pasta Salad With Sweet Peppers And Dill
3 1/2 cups rotini (corkscrew-shaped pasta); OR 1/2 lb flat egg noodles
3/4 lb snow peas or green beans
3 cups cauliflower; in small pieces
1 cup thinly sliced carrots
2 sweet peppers; chopped
2 green onions; chopped
1/4 cup chopped fresh dill
-----Dressing----
2 cloves garlic; minced
1 cup red wine vinegar
1 tablespoon granulated sugar
1/3 cup corn oil
3 tablespoons water
salt
freshly ground pepper
You can add any of the usual salad ingredients to this dish except
lettuce. It's a terrific salad to have in the refrigerator for a quick
and easy summer meal or a picnic. Vegetables can be crisply cooked, but I
like the crunch of them raw. To serve as a main course, add julienne
strips of ham, chicken and/or cheese. In large saucepan of boiling water,
cook pasta until al dente (tender but firm-start tasting after 2 minutes
for fresh pasta, 5 minutes for dry); drain, rinse under cold running
water and drain again. Blanch snow peas or green beans in boiling water
for 2 minutes. Drain; rinse under cold running water and drain again. Cut
diagonally into 2-inch lengths. In large bowl, combine cauliflower,
carrots, peppers, green onions, dill, snow peas and pasta; toss to mix.
Dressing: In food processor or bowl, combine garlic, vinegar and sugar;
mix well. While whisking or processing, gradually add oil and water; mix
well. Pour over salad and toss to mix. Add salt and pepper to taste.
